Creampuffs for xmas

  • Apparition

    Posts: 3525

    Dec 14, 2013 5:17 PM GMT
    1507006_10152063756280115_742266471_n.jp

    1509106_10152060374335115_693982950_n.jp1506924_10152063756240115_1326547664_n.j

    Boil 1 cup water
    Melt in 1/2 cup margarine/butter

    Put on low heat

    Add 1 cup flour into hot water stir til it forms a ball

    Add

    4 eggs and mash til smooth


    Wet hands form small balls on ungreased tinfoil on cookie sheet, keep wetting hands or it sticks.

    Balls will double in size

    Bake 400F 35-40 minutes till golden

    Cool.

    Slice open remove soft interior.

    Fill with whipped cream custard pudding or other sauce (fruit, jam, cheese, spinach, chocolate, icecream, frozen yogurt, etc.

    Dust with icing sugar, maple syrup, melted chocolat, icing, caramel, etc
  • Posted by a hidden member.
    Log in to view his profile

    Dec 14, 2013 6:27 PM GMT
    Oh, I thought this was about cremepies. I see now that it is creampuffs. O.K. Carry on.
  • Apparition

    Posts: 3525

    Dec 14, 2013 7:21 PM GMT
    Jockbod48 saidOh, I thought this was about cremepies. I see now that it is creampuffs. O.K. Carry on.


    I said filling type was optional...(cf van wilder bulldog flavoured creampuffs)

  • Posted by a hidden member.
    Log in to view his profile

    Dec 15, 2013 12:43 AM GMT
    I think I just gained 5 pounds looking at that picture that started this topic LOL.
  • Posted by a hidden member.
    Log in to view his profile

    Dec 15, 2013 1:08 AM GMT
    Sounds deadly delicious.

    I'm guessing that they would taste better with a bit of salt; this is a recipe for pâte à choux and the recipe I have calls for 1/4 teaspoon salt and twice the butter.

    8 ounces water
    4 ounces butter (1 stick)
    1/4 teaspoon salt
    4 ounces flour (1 cup)
    8 ounces egg (4 large)

    He also says that it works better if you use a mixer to mix in the eggs.

    http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/
  • Posted by a hidden member.
    Log in to view his profile

    Dec 15, 2013 8:25 AM GMT
    I'm lazy. I just go to the store and buy them. icon_biggrin.gif

    t6xkGU7.jpg
  • Posted by a hidden member.
    Log in to view his profile

    Dec 15, 2013 9:23 PM GMT
    WhyWhySee saidThe difference is probably in the choice of butter, salted or unsalted.

    Yeah, I thought about that but in this book he explains that if he doesn't specify the type of butter then either one works and if you use unsalted you may need to add a pinch more salt.

    I fudged a bit on the salt quantity; he really calls for 1/2 teaspoon salt, but then in a variation he gives for a sweet pâte à choux he adds a bit of sugar and the salt drops down to 1/8 teaspoon of salt.

    I'm wondering how it would turn out if you deep fried them instead of baking them.